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Gluten Free Coffee Cupcakes

Ingredients

  • 170 g Gluten free self-raising flour
  • 170 g Caster sugar
  • 170 g Butter (I use Vitalite)
  • 3 Large eggs
  • 1 ½ tbsp Instant coffee (decaffeinated)
  • 1 ½ tbsp Hot water

For the icing:

  • 200 g Icing sugar
  • 50 g Butter (dairy-free)
  • ½ tbsp Instant coffee (decaffeinated)
  • ½ tbsp Hot water

Instructions

  • Preheat the oven to 180 degrees/gas mark 4. Cream the butter and sugar together in a mixing bowl. Add the eggs and the flour gradually, folding as you go. 
  • Dissolve the coffee into the hot water and stir into the cupcake mixture. 
  • Prepare 12 cupcake cases in a tin. Gradually add the mixture until you have filled the cases three quarters of the way up (depending on how big you like your cupcakes) place these in the oven for 15-20 minutes, or until golden brown.
  • Remove the cupcakes from the tin to cool on a wire rack, and prepare your buttercream. Dissolve the instant coffee in hot water, then mix this together the butter and icing, until you are happy with the consistency. Use a piping bag, and decorate your cakes with a neat swirl and decorate with grated dark chocolate.